Southern Breakfast Enchiladas with Sausage Gravy Recipe

Southern Breakfast Enchiladas with Sausage Gravy Recipe: The Ultimate Morning Comfort Food!

When you're craving something hearty, satisfying, and bursting with southern charm, these Southern Breakfast Enchiladas with Sausage Gravy will hit the spot! Picture savory breakfast sausage, fluffy scrambled eggs, and gooey melted cheese, all wrapped up in a tortilla and smothered in creamy homemade sausage gravy. It’s comfort food heaven served up for breakfast or brunch!

Why You'll Love These Breakfast Enchiladas:

• Hearty & Satisfying: Packed with protein and flavor to keep you full and energized.
• Easy Preparation: Simple ingredients you likely have on hand, ready in under an hour.
• Crowd-Pleaser: Perfect for family breakfasts, weekend brunch, or feeding guests.
• Make-Ahead Friendly: Assemble ahead and bake when ready for stress-free mornings.

Ingredients Needed:

For the Enchiladas:

• 6 large flour tortillas
• 1 pound breakfast sausage (pork or turkey)
• 1 tablespoon butter
• 6 large eggs
• ¼ cup milk
• Salt and freshly ground black pepper, to taste
• 1½ cups shredded cheddar cheese (or cheddar/Monterey Jack blend)

For the Sausage Gravy:

• 2 tablespoons sausage drippings or butter
• ¼ cup all-purpose flour
• 2 cups milk
• Salt and freshly ground black pepper, to taste

Equipment Needed:

• Large skillet
• Non-stick skillet (for eggs)
• 9x13-inch baking dish
• Whisk
• Mixing bowls
• Measuring cups/spoons

How to Make Southern Breakfast Enchiladas with Sausage Gravy:

Step 1: Cook the Breakfast Sausage

In a large skillet, brown sausage over medium-high heat, breaking it apart as it cooks. Drain excess grease, reserving about 2 tablespoons for gravy. Set sausage aside.

Step 2: Prepare Fluffy Scrambled Eggs

Whisk eggs, milk, salt, and pepper in a bowl until well combined. Melt butter in a non-stick skillet over medium heat, add egg mixture, and cook gently until softly scrambled. Set aside.

Step 3: Prepare Homemade Sausage Gravy

In the same skillet used for sausage, add reserved sausage drippings (or butter) and heat over medium. Whisk in flour, stirring constantly for 1–2 minutes until golden. Gradually whisk in milk, stirring until smooth and thickened. Season with salt and pepper to taste. Keep warm.

Step 4: Assemble Enchiladas

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Slightly warm tortillas for easier rolling. Layer each tortilla with sausage, scrambled eggs, and cheese. Roll tightly and place seam-side down into prepared baking dish.

Step 5: Bake the Enchiladas

Pour sausage gravy evenly over the enchiladas. Sprinkle remaining cheese over the top. Bake uncovered for 20–25 minutes, or until bubbly and golden.

Step 6: Serve Warm & Enjoy!

Allow enchiladas to cool for a few minutes. Garnish with fresh parsley or green onions if desired, then serve warm and savor every flavorful bite.

Helpful Tips for Success:

• Customize It: Add veggies like spinach, peppers, or onions for extra nutrients and flavor.
• Make-Ahead: Assemble the night before, refrigerate, then bake fresh in the morning.
• Gravy Thickness: Adjust milk for thicker or thinner gravy as desired.

Storage and Reheating:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in oven at 350°F until heated through, or microwave individual servings.

Final Thoughts:

These Southern Breakfast Enchiladas with Sausage Gravy are pure southern comfort in every bite—rich, hearty, and oh-so-satisfying. Perfect for feeding a hungry family or impressing brunch guests. Give them a try, and they'll quickly become a favorite morning tradition!

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Southern Breakfast Enchiladas with Sausage Gravy

When you're craving something hearty, satisfying, and bursting with southern charm, these Southern Breakfast Enchiladas with Sausage Gravy will hit the spot! Picture savory breakfast sausage, fluffy scrambled eggs

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Ingredients Equipment Method Notes

Ingredients

  

For the Enchiladas:

• - 6 large flour tortillas
• - 1 pound breakfast sausage pork or turkey
• - 1 tablespoon butter
• - 6 large eggs
• - ¼ cup milk
• - Salt and freshly ground black pepper to taste
• - 1½ cups shredded cheddar cheese divided

For the Sausage Gravy:

• - 2 tablespoons sausage drippings or butter
• - ¼ cup all-purpose flour
• - 2 cups milk
• - Salt and freshly ground black pepper to taste

Optional Garnish:

• - Fresh parsley or green onions chopped

Equipment

• Large skillet
• Non-stick skillet (for eggs)
• 9×13-inch baking dish
• whisk
• mixing bowls
• Measuring cups & spoons

Method

 

1. In a large skillet, brown sausage over medium-high heat, breaking apart while cooking. Reserve 2 tablespoons of drippings, set cooked sausage aside.
2. Whisk eggs, milk, salt, and pepper until combined. Melt butter in non-stick skillet, add eggs and scramble softly. Set aside.
3. For gravy, heat reserved drippings or butter over medium heat. Whisk in flour, cook for 1–2 minutes. Gradually whisk in milk until smooth and thickened. Season with salt and pepper. Keep warm.
4. Preheat oven to 350°F. Grease a 9x13-inch baking dish. Fill tortillas with sausage, scrambled eggs, and cheese. Roll tightly, place seam-side down in dish.
5. Pour gravy over enchiladas, sprinkle remaining cheese on top. Bake uncovered 20–25 minutes until golden and bubbly.
6. Allow to cool briefly, garnish with parsley or green onions if desired, and serve warm.

Notes

- Customize fillings with veggies or other meats.
- Assemble ahead and refrigerate overnight; bake fresh in morning.
- Store leftovers refrigerated up to 3 days; reheat in oven or microwave.